The Best Use of Bake Ware
•
You should bake cakes, quick breads, muffins, and
cookies in shiny, reflective pans for light, golden
crusts. avoid old, darkened, warped, dented, stainless
steel and tin-coated pans. they heat unevenly and will
not give good baking results.
•
use medium gauge aluminum sheets with low sides
when preparing cookies, biscuits and cream puffs.
Dacor cookie sheets, with their low profiles, will give
you the best results.
•
bake most frozen foods in their original foil contain-
ers, placed flat on a cookie sheet. Follow the package
recommendations.
•
when using glass bake ware, reduce the recipe tem-
perature by 25°f, except when baking pies or yeast
breads. follow the standard recipe baking time for
pies and yeast breads.
•
use the pan size and type recommended by the recipe
for best results.
•
for roasting, Dacor's optional "v" shaped rack and
broil/roast pan works best to allow air circulation
around the food.
•
Dacor's roasting pan works particularly well and two
of them will fit side by side in a 30-inch oven.
"v" shaped rack
Cooking Tips
High Altitude Cooking
Due to the lower atmospheric pressure at higher alti-
tudes, foods tend to take longer to cook. therefore, recipe
adjustments should be made in some cases. In general,
no recipe adjustment is necessary for yeast-risen baked
goods, although allowing the dough or batter to rise twice
before the final pan rising develops a better flavor. Try
making the adjustments below for successful recipes. Take
note of the changes that work best and mark your reci-
pes accordingly. you may also consult a cookbook on high
altitude cooking for specific recommendations.
Altitude
(feet)
3000
5000
7000
or
Deep dish broil-roast pan
(one per kit)
optional Broil and roast
Pan Kit (aorPVr)
22
Baking
Powder
Sugar for each
for each
teaspoon,
teaspoon,
decrease by:
decrease by:
5-10%
10 - 25%
10%
10%
25%
20%
grill
Liquid, for each
cup add:
5-10%
20%
20 - 25%